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DIN EN 14176
English -- Foodstuffs - Determination of domoic acid in raw shellfish, raw finfish and cooked mussels by RP-HPLC using UV detection;
German -- Lebensmittel - Bestimmung von Domoinsaeure in rohen Schalentieren, rohen Fischen und gekochten Miesmuscheln mit RP-HPLC und UV-Detektion
Organization:
DIN - Deutsches Institut fš?r Normung e. V.
Year: 2017
Abstract: Scope: This European Standard specifies methods for the quantitative determination of domoic acid in raw bivalve molluscs and finfish as well as in cooked mussels. The limit of detection is about 10 ng/ml to 80 ng/ml (0,05 mg/kg to 0,4 mg/kg), depending on the UV detector sensitivity. Method A has been validated for the determination of DA in different raw matrices such as mussels, clams, scallops and anchovies, spiked and/or naturally contaminated at levels ranging from 2,7 mg/kg to 85,1 mg/kg. Method B has been validated for the determination of DA at levels ranging from 5 mg/kg to 12,9 mg/kg in cooked blue mussels. For further information on validation data, see Clause 8 and Annex A. Laboratory experience has shown that this standard can also be applied to other shellfish species, however, no complete validation study according to ISO 5725 has been carried out so far.
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| contributor author | DIN - Deutsches Institut fš?r Normung e. V. | |
| date accessioned | 2017-10-18T11:07:21Z | |
| date available | 2017-10-18T11:07:21Z | |
| date copyright | 2017.03.01 | |
| date issued | 2017 | |
| identifier other | UGYIYFAAAAAAAAAA.pdf | |
| identifier uri | http://yse.yabesh.ir/std;quessioutho4703177793325273135A68A10958014/handle/yse/235276 | |
| description abstract | Scope: This European Standard specifies methods for the quantitative determination of domoic acid in raw bivalve molluscs and finfish as well as in cooked mussels. The limit of detection is about 10 ng/ml to 80 ng/ml (0,05 mg/kg to 0,4 mg/kg), depending on the UV detector sensitivity. Method A has been validated for the determination of DA in different raw matrices such as mussels, clams, scallops and anchovies, spiked and/or naturally contaminated at levels ranging from 2,7 mg/kg to 85,1 mg/kg. Method B has been validated for the determination of DA at levels ranging from 5 mg/kg to 12,9 mg/kg in cooked blue mussels. For further information on validation data, see Clause 8 and Annex A. Laboratory experience has shown that this standard can also be applied to other shellfish species, however, no complete validation study according to ISO 5725 has been carried out so far. | |
| language | English | |
| title | DIN EN 14176 | num |
| title | English -- Foodstuffs - Determination of domoic acid in raw shellfish, raw finfish and cooked mussels by RP-HPLC using UV detection | en |
| title | German -- Lebensmittel - Bestimmung von Domoinsaeure in rohen Schalentieren, rohen Fischen und gekochten Miesmuscheln mit RP-HPLC und UV-Detektion | other |
| type | standard | |
| page | 19 | |
| status | Active | |
| tree | DIN - Deutsches Institut fš?r Normung e. V.:;2017 | |
| contenttype | fulltext |